While this may not be the brightest color dish, it makes up for this in flavor. Instead of purchasing red bell peppers and green beans, or other brightly colored vegetables, I used what I had on hand – collard greens, yellow waxed beans, and green zucchini. The dish really comes together with short grain brown rice, chopped roasted peanuts and bananas. Serve with Carrot, Pineapple, and Cabbage Salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

Sauté, onions in the peanut oil for 10 minutes. Stir in garlic, ginger, and spices. Continue to sauté, stirring constantly for about 3 minutes.

Add the zucchini through dried apricots. Cover the pan and simmer for 30 minutes, stirring every 10 minutes to prevent sticking. When the vegetables and apples are tender, stir in raisins and apricot preserve. Stir in 1 tbsp lemon juice and salt to taste.

I never knew what brussel sprouts looked like growing on the stalk. What a treat to discover that last week’s CSA included them on the stalk…right in time for the big Thanksgiving meal! Prepping them for this dish was so simple – just snap them off the stalk, no need to cut the off the ends of each brussel sprout.

This is a really easy, simple recipe that can be used with green beans, brussel sprouts, asparagus, or any number of spring or winter green vegetables. In this case, I had green beans and brussel sprouts on hand from my CSA share. The recipe calls for shallots, however this time I didn’t have any so I used finely diced red onion from the farmers’ market.

Lightly steam whole brussel sprouts and green beans together in a pressure cooker with about 1 cup of water or according to your pressure cooker’s directions. Cook on high until just comes to pressure. Run partially steamed beans and brussel sprouts under cold water to stop them from cooking. Drain and set aside.

Saute shallots or onions and thyme in extra virgin olive oil in large pan over medium-high heat, until slightly browned. Meanwhile, cut brussel sprouts in half. Add brussel sprout halves and whole green beans to the pan. Saute for about 4 minutes, stirring frequently. Add melted butter. Saute until vegetables begin to brown. Add balsamic vinegar (and lemon juice if your using it). Sautee for one minute, until vegetables are well coated. Remove from heat, stir in lemon rind and salt and pepper to taste.

This is a tasty indian curry recipe, with lots of flavor and variety of texture. It can be made with a variety of vegetables. I’ve made it with the following combination of vegetables: eggplant, potatoes & green beans; cauliflower, sweet potato, and bok choy; and cauliflower and potato. Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey. (*Indicates CSA vegetable.)

3-4 fresh hot green chilies (such as jalapeno), whole but with small slits cut in each*

2 medium bunches of bok choy or swiss chard*

DIRECTIONS

Put the onion, ginger, garlic and 4 tbsp water in a blender, and blend until smooth.

Pour the oil into a large, preferably nonstick, lidded pan and set over medium-high heat. When the oil is hot, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned. Remove with a slotted spoon and set aside.

Off the heat, remove all but 3 tbsp of oil from pan, then return the pan to the heat. Add asafetida and then cumin seeds. A few seconds after, add onion mixture from blender. Stir fry for 3-4 minutes. Then add coriander, cumin, turmeric, and cayenne pepper. Stir for a minute, then add tomatoes and cook, continuing to stir for another 2 min.

Add cauliflower and potatoes, 1/2 cup water, salt and the chilies. Stir, bring to simmer, cover and cook over very low heat for 15 minutes. Add greens, cook for another 10-15 min. or until cauliflower is tender.

Like this:

This post is from CSA Week 1, but I didn’t get around to posting it until today.

I needed a quick and easy way to use some of the CSA produce that Greg and I got this week. I was out of town this weekend and didn’t have time to develop a meal plan – and the week is quickly drawing to a close. This simple salad made for a great lunch side, keeps well in the fridge, and you can substitute whatever vegetables you may have on hand. The vinaigrette is great on everything from green salads to pasta salads!

Potato and Green Bean Salad with Balsamic Vinaigrette

INGREDIENTS

3 potatoes, cubed

1 quart green and purple beans

1 green bell pepper, diced

1 red bell pepper, diced

For the dressing:

1/4 cup olive oil

3 tbsp dijon mustard

3 tbsp balsamic vinegar

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 clove of garlic, pressed

DIRECTIONS

Boil the cubed potatoes for 10-15 minutes, or until fork-tender.

As potatoes cook, prepare the vinaigrette by combining all ingredients in a jar and shaking until the ingredients combine and the dressing thickens (the mustard will help the emulsification process).

Remove the potatoes from the pot with a slotted spoon and place in a bowl to cool. Leave the water in the pot.

Blanch the beans by placing them in the boiling water for 1-2 minutes, until slightly cooked but still firm. Drain the beans and immediately dip them in a bath of ice water to stop the cooking process.

In a large bowl, combine the diced peppers, potatoes, and green beans. Toss with the vinaigrette and serve.

In a large stock pot, heat oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic, bay leaves, and thyme; then cover and cook for about 5 minutes, stirring occasionally. (If necessary to prevent sticking, add 1/4 cup water or stock.) Add Old Bay Seasoning and cook for 5 minutes.

Add the tomatoes, butternut squash, potatoes, water and vegetable stock. Increase heat to boil. Stir in collard greens and green beans. Reduce heat to simmer, and cook until green beans are just tender (about 5-10 minutes). Add the bok choy, bell peppers, and zucchini. Cook for another 5-10 minutes, until all the vegetables are tender.

Stir in the soy sauce and lemon juice. Add salt and pepper to taste. Remove and discard bay leaves.

Saute chopped, diced, or cubed onion and eggplant in 1 tbsp EVOO in frying pan and open and start drinking a beer; when 1/2 way cooked, add yellow squash, basil, tomato, and salt/pepper to taste. Meanwhile cook pasta according to package directions. Rinse and cut ends off of green beans and put in pressure cooker with a little water, bring to pressure over high heat. In a separate frying pan, take sausage out of casings and cook over med-high heat, breaking up with a spatula as you cook it. When fully cooked add to veggies. Then add jar of vodka sauce to veggie and meat mix. Cook on medium heat until bubbly and sauce hot. Serve over pasta with freshly grated parmesan cheese. (FOR VEGETARIAN: omit sausage.)